One of the things we love most about carrot cake is that it's one of the best ways to eat carrots. Yes, they’re one of the freshest and sweetest vegetables of springtime, masterfully turning each dessert into a triumph of crunchiness and flavor. Our stylist Beatrice Prada blended carrots in the mixer, turning them into a truly unforgettable carrot cake. Here is her recipe, photographed by Giandomenico Frassi.
Ingredients for the cake
1 lb clean new carrots, 5 oz brown sugar, 4 ½ oz Flour, 4 oz almond flour, 1 teaspoon of yeast, 1 teaspoon of bicarbonate, ½ cup sunflower oil, 3 oz yoghurt, 2 eggs
Ingredients for topping
9 oz Greek yoghurt, 2 oz cream, 2 oz icing sugar
Method
Preheat the oven to 350 degrees and line a 22 cm diameter baking tray with baking paper. Finely blend the carrots in the mixer, pour them into a large bowl, add the flour, yeast, baking soda, oil, sugar, eggs, yogurt and mix very well, until the mixture is creamy and homogeneous.
Pour the mixture into the baking tray and bake for about 45/50 minutes, then leave to cool. To prepare the cream, whip the cream with the sugar and gently incorporate the yoghurt. When the cake has cooled nicely, cover it with cream.
